Beef and Broccoli Stir Fry (Made with STEAK) | Chef Jean-Pierre

[@conradkappel9426]

I discovered your channel about a year ago. I've been cooking for over 50 years. Not a professional chef by any measure, but I've learned more about the art of cooking over the last year from you, as is demonstrated by my prior posts, then I've learned over the last 50 years. I've also been a fan of Chinese/Asian cuisine over the last 10 years, or so, and I've watched a hundred or so very good KZbin videos on that subject. So, when I saw your posting on "Beef and Broccoli Stir Fry Recipe" I kind of chuckled. What does a French/Italian chef know about Asian stir fry? But I watched out of respect for your genius . The result was that you added a couple dimensions that I hadn't seen before, like par boiling the broccoli first, the addition of Worcestershire Sauce, the Umami Tamari sauce, that I've never heard of (maybe there's an Asian equivalent?) Also never heard of a channel knife-looks like a cool tool. I recommend using Thai Jasmine rice (the best in my opinion) for all Asian dishes. But, a big thumbs up for this! Love you buddy.

[@ChefJeanPierre]

Thank you do much for the king words! I am flattered by your comment and glad to hear that I could teach you a few tricks to improve your cooking. It is people like you that makes it all worthwhile! 🙏🙏🙏😊

[@cherryldcosta4177]

Kkkkkkkk(

[@jecsquish]

@@ChefJeanPierre I forgot more what you taught me about cooking than I ever knew before I started watching. I have no idea how ive been watching cooking shows for literally my entire life and nobody ever teaches HOW to cook...

[@loudaddy2001]

​@Chef Jean-Pierre we love you, Chef!

[@stephengoldberg334]

I prefer Japanese rice made in my Zojirushi rice cooker with the chef's homemade chicken stock. I lived in China for 12 years. Not many eat Jasmine rice. It is good tasting though. I just don't make it a pot.But one can make very well that way.

[@harrymann5523]

The world is better place because there are people like Chef Jean-Pierre.

[@racey1979]

100%

[@DizzyGruv]

Sometimes I cry when I watch your videos Jean-Pierre... because you are so inspirational!! Tears of Joy, not only because of your experience, and your character... but your selflessness. You share your great knowledge so willingly, and having done so, you not only enter our homes, but our hearts as well!! You are an incredible lesson in Humanity!! The Salt of the Earth... ...or Butter 🧈, in your case!!! The days I watch you, and listen to your lessons, are far better than the days I don't!!!! Cheers 🍻 My Friend

[@bigrich6750]

Thanks again, Chef. My wife passed away a few years ago. She was a great cook. I’ve always loved to cook, but didn’t have the experience she did, so I’ve been learning to cook, and I love your videos and recipes. God bless, Chef.

[@emrsdca]

Am I the only one who hopes Chef makes his videos longer? I'd watch every one!

[@radzsing]

I love his personality. These are my happy videos, they could always be longer.

[@tnmoe-]

That towel catch at 9:33 ;) If it wasn't on video, eh? Great recipe chef, merci beaucoup!

[@georgesalni]

Jean Pier loves cooking for his dog. We love people cooking for the dogs. JP, give us some recipes for dogs, and maybe cats too, food

[@Mochi-sn3ud]

My trick that I was taught to slice beef or pork very thinly is to put the fresh meat in the freezer for 20/30 minutes. It firms the meat up so that it does not slide and is very easy to slice very thinly.) This works really well for Pho:) Lovely dish chef!

[@donmitchell1677]

Your trick, umm ok..then you have to let the meat rest for more than 30 minutes not worth the wait fresh is the best Kudos Chef Chef Jean-Pierre

[@kenlounders5399]

Cool , I didn’t think of that.

[@nathanlambshead4778]

Living out in rural country, meat is generally in the freezer anyway. So I cut it just before fully thawed.

[@Andrico77]

@@donmitchell1677 it’s true. Freeze. Slice thin then deep fry sliced steak. That’s how takeout restaurants do it. Won’t get that flavour without doing that.

[@jwilsonhandmadeknives2760]

This is exactly what the processor does. (the slaughterhouse) The cattle are processed into sides of beef and then they hang in the cold room for 24 hours to firm up the meat for final processing. For an entire side of beef, 24 hours is not nearly long enough to freeze the meat, it simply cools and firms it. As Mochi said, 20/30 minutes isn't going to do anything except firm the meat for much easier cutting. It will be room temperature minutes after slicing.

[@tannenbaumgirl3100]

I agree, broccoli stem is delicious...never throw it away...peel it, cook it, eat it!

[@Vaampe]

Chef ! Dont worry about making long videos, we love those even more !!

[@olafscherdin2683]

I second that - you're so entertaining, it just can't be too long.@Chef Jean-Pierre

[@TheRicsta]

Exactly how else do we learn

[@jasongirvin7247]

Agreed! I can watch this channel all day!

[@yoholmes273]

Please realize that one could prepare, cook, and consume home made authentic beef and broccoli in less time that this entire video.

[@bethlovesdogs]

Love a longer video!

[@dextermatias9649]

"It's up to you, my friend." It is admirable that he always recognizes others' preferences as equally valid unlike other chefs who think that their method or recipes are the only valid ones.

[@ChefJeanPierre]

👍👍👍😊

[@HeyhitmeBAM]

Some things are, some things aren’t. I bet he wouldn’t approve of putting ketchup in a classic French sauce lol

[@rileyzmusic]

There is nothing better than a French Chef “smashing” out an Asian Classic ❤️ Your Expertise and knowledge is legendary JP and as always, really appreciated. Much love from New Zealand

[@mettemichelsen-beck3813]

Chef, Don't worry about the length of your videos 😉 I could watch you all day and night. Lots of love.

[@dinoeno5364]

Sir, you’re a mind reader. I was just looking for a recipe for beef and broccoli. Thank you so much. Great videos! I watch you every time. Greetings from Finland!

[@grahamjohnson4702]

Another person that was just looking for today's recipe when he posts.

[@davidsulik3489]

Glad you enjoy the stems. As a long retired chef, that was one of my favorite snacks. Terrific series. Thanks

[@anicabroer3705]

I love these slightly longer videos. I like the stem of the broccoli best too. love from Sweden

[@dr.x4050]

More classics! Time to get ingredients on the way home from work.

[@nylevojsoretsellab-nj6ux]

Hi chef you made my day completely every time I watched your cooking videos 😊❤

[@jodavidpyper7241]

Dear Chef jean pierre, I just wanted to say that you recopies & instructions are absolutely very special. Just to say, that I'm a Automotive Engineer; and with heavy transport & machinery. Also, I am now retired New Zealand Police as well. When I left college in my younger years, I sheered am apartment with my best friend, and who is all still in contact with him & who is now in Australia. when I was an apprentice in the Heavy transport engineer, my friend at the same time became a well trained and came brilliantly qualified Chef as well. He taught me the fundamentals of cooking, and now today, I have become a very food 'Cook' for family & friends. You, Chef Jean- Pierre, are gifted as well. I save most of you're recipes, knowledge and wonderful cooking techniques;- oh and a sense of humour. I admire you and offer my most humble thanks to you.

[@99interiorsystems11]

Salut Jean Pierre juste te dire que je ne manque jamais un episode et je travail ds la construction au British Columbia et j ai tellement hate de revenir chez moi pr cuisiner tes merveilleuse recettes ..Merci de me remonter le moral a moi et a mes coworker sa fais du bien..you're the Best ever

[@bw510]

OMG...ok so I watched this video a few days ago and it was all I could think about for days. I am trying to go all veg...but I have been craving beef for about 9 months...went shopping today and purchased all the ingredients...and added some of my own...califlower, mushrooms, diced waterchestnuts and wonton strips...thank you Chef, because of you I eat well tonight....I have just recently found your channel and I am so glad I did. Oh yes one more thing I PROMISE I WILL NEVER EVER THROW AWAY A BROCCOLI STEM AWAY EVER...so dam delish...who would have thought...CHEF YOU ARE ONE VERY SMART COOKIE...HEHEHEHE!! Thank you for being so awesome :) and down to earth...man that was a great meal tonight.

[@leeevers8976]

BEST cooking show!! Love your energy and passion for good food.

[@ChefJeanPierre]

Thanks so much 😊

[@Zergonz]

Absolutely love the longer videos where you take the time to explain why you add certain ingredients, had no idea baking soda had that effect on meat.

[@beverlymcgunegill6683]

I wish you were my personal chef😊. You are a joy to watch in your element. Everyone should enjoy their passion like you do❤️

[@diggermolly5927]

The wife and I made this last night, followed the recipe and video to a T. Wow, it was the most amazing stir fry I have ever had. Thank you Chef, you are a treasure!!

[@WilliamCase]

The most amazing knife skills, plus "make that for the dog". Perfect.

[@zoeemiko8149]

I've been following you since your early days on KZbin & have lost track of the number of dishes, of yours, I've made. I was always considered a good home cook but with your guidance my kitchen game has been upped upon upped. Friends ask if I've attended a cooking school. Marvel at the tenderness of my meats & the taste of my dishes. I made your roasted pork tenderloin for visiting family a couple night ago. I got the best compliment " There's pork tenderloin.. and then there is this incredible pork tenderloin". That came from my cousin's hubby - a chef! I was so proud of myself and I owe all the thanks to you! Thank you Chef!

[@fuloman9894]

No matter how long is the video to me their is never a dull moment with you. Take a whole hour. To me more fun 🤙🏼

[@ChefJeanPierre]

Thank you 🙏

[@thegoodfight426]

My 7 year old loves watching your show! He specifically asks to watch your show almost daily! Our family just loves you so much! I praise God for leading me to your channel! ❤️❤️❤️

[@Lavadx]

I've been delving into some Chinese dishes lately as well Chef. Living in Hawaii all my life, we have no shortage of really good family style Chinese cuisine here and while I love it, I don't always want to go out for it all the time so I'm making a few dishes at home. This is one of them that I make for my family, and your recipe is spot on authentic, thank you for sharing as always!!!

[@fussyrenovator7551]

The recipe was great but the cleaning cloth was absolutely fab. So easy but a picture is worth a thousand words.

[@StephaneDroletGolf]

What a timing... I was looking for a great Beef Broccoli recipe yesterday. And today, my favorite chef brings me one! I will do this over the weekend. This will be a great family meal. Thank you!

[@grahamjohnson4702]

Amazing how people are always thinking about the recipe that is coming up the day before CJP posts the video.

[@robertakerman3570]

We had Chick/Broccoli ... Nuthin like this-WOW CJP

[@richardprice3816]

Beautiful stir fry! Chef Pierre is the greatest chef on KZbin. Thank you for this great presentation.

[@brianjennings7644]

I should be able to hit "like" more than once. I'm back. It's like comfort food tv.

[@SouthFLppg]

"You are going to love it, I promise".....and he is always right. Keep it up CJP. 😍

[@comiketiger]

This looks incredible. I've never been satisfied with my broccoli. This will take me to a whole new level. Thank you friend! God bless all here.

[@AlexandraRieloff]

I'll never throw away the stem of the broccoli again. It's like he's speaking to the food; so wonderful.

[@brianjennings7644]

I just got home with a bunch of Broccoli, and Steak. Imagine how happy I am, then, that you put this video up. Thanks Chef.

[@marcsaunders8599]

I had been craving Chinese food for weeks but didn’t want to spend the money, and then I watched you make your beef and broccoli recipe….I just made it at home and it truly is the best Chinese food I’ve ever tasted…Every recipe is a fun, delicious adventure. Thank you so much for sharing your knowledge, Chef!

[@wespeakforthetrees]

I love this guy. He knows a thing or two about cooking!

[@ccabalar]

I love that channel knife technique. It is rarely efficient to make fun shapes out of veggies.

[@terabyte1695]

love the chef, doesnt think his dish is the best ,leave out what you aint got or dont like , cook as little or as long, thats how to teach . magic guy

[@sheryljohnson2103]

Love Beef and broccoli

[@jamesdouglas8760]

The towel save at 9:34, that is a professional move. Plus everything else, you are Amazing!!! Thanks for all the tips.

[@marycannon6046]

Awesomeness, Chef Jean-Pierre! I haven't eaten beef broccoli since approximately 1988 in a Japanese restaurant. It was delicious 😋! Now, because of you sharing your AWESOME skill sets, I feel confident that I can prepare it in my kitchen AND in my hotel restaurants once they are built are running efficiently. Thank you, Chef Jean-Pierre!

[@gonefishing5434]

Broccoli stalk is very rich in vitamins and minerals. 3 times more nutrition than the florets! I have known this and thanks to you I now know the best way to utilize them. Thanks again, I love your shows always have good advice and recipes from a real chef and entertaining as well!

[@arvismar]

Chef Jean Pierre, you are without a doubt the finest chef I have ever seen. I have been watching you for several weeks and in that time you have changed the way I cook. Thank you for your expert advice. I will watch you over and over.

[@lburbs]

This is a favorite of my family. Happy to have a good recipe for it. Thank you!

[@rheahayes3149]

🇨🇦WE “LOVE YOU” CHEF JEAN PIERRE💕

[@robertcleary8344]

This is a master class. Every tip is pure gold !!!

[@knotqueen2419]

I'm making this recipe right now! Thank you, Chef JP. We just finished dinner. Everyone said it was amazing and the beef (grass-finished Top Sirloin) was very tender and juicy. Best.

[@roselle1969ify]

The interesting thing about your various cuisines is that not only are they delicious but you have such joy in teaching us how to make them. Thank you Chef 😀👍!

[@roselle1969ify]

Thank you Chef! I have made several of your beef, chicken and pork recipes. My family and I are never disappointed!👍

[@jesusfreak1568]

The stem is my favourite part of the broccoli too, Chef Jean Pierre!!! 💕 So tasty and sweet ☺️!!!

[@timfarrell2211]

He is the best! I love Jean-Pierre.

[@letsdiy6938]

I love that you do chinese food! Thats soulfood at it's best.

[@donmitchell1677]

Brilliant, a Chef you can trust even though he is French....(Kidding)

[@FarmallENC1]

I made this today and it was AMAZING!!!!! Ive done a couple other of your recipes that turned out great too. Thank you my friend!!!

[@r8drvr819]

Jean-Pierre your lessons are the best!!! Thanks for making me an "acceptable" cook! Venice,FL

[@roospike]

Don't know about anyone else but I'm here for the "Friends" , "Onyo" and my share of "Look-Look"! 😃🌾

[@Ce2009ce]

You r hands down my # 1favorite joyful Chef on KZbin..learn so much from u..Thank u🥰

[@esqsusan]

Best chef ever!

[@thomassicard3733]

This is what I will prepare tomorrow!! Beautiful!!! I will use a skirt steak.

[@rolliedjonbass2948]

Cooked this today (again). My wife and daughter (and myself) loved it. I think a good quality Sherry Vinegar in the marinade adds that special edge. Thank you Jean-Pierre for this beautiful recipe.

[@gafairbanks2434]

Bless you for using the broccoli stalk! IT IS THE MOST NUTRIENT PIECE OF BROCCOLI 😘 My most favorite dish.

[@Bkoni23]

OMG made this for supper tonight….all I can say is AMAZING!

[@ChefJeanPierre]

Fantastic!😊

[@Mudskippered]

Sir - you always find the time to make everything look beautiful. And I thank you!

[@thecanoehead]

My wife and I are preparing this tonight. Chef Jean's recipes are always absolutely delicious. Bon appetite.

[@vincesmith4857]

Outstanding sir. We will be enjoying this at home soon.

[@thegodofpez]

One of the all time classics and easily one of my favorites to order at Chinese restaurants. Love your take on it, Chef JP. 👏

[@tatianagutierrez6536]

A great show!!! Thank you Chef. I like it when you show me your TRICKS! Your Ukrainian friend, Tatiana

[@coolabah-blue]

Fantastic as always! I always learn something new , grating ginger, using broccoli stalk instead of throwing it away, and precooking vegetables.🥕🥦Thx again Chef Jean Pierre 😘

[@quick9smitty511]

You are amazing!!! I could listen to you all day long!!!

[@brendatomashot8555]

I just found Chef Jean and I love this guy. He cracks me up. And his food is great " my friend! "

[@4.0.4]

I love to see your take on other cuisines! You always bring some french chef wisdom.

[@Erik_Swiger]

One of my favorite dishes, thank you! Someday, I want to try a version of this with a grilled steak.

[@trinity2too57]

Appreciated the tip on the sanitizing water/towel - never knew that before and so useful.

[@leslielucci3182]

Family loved it.

[@mrsseasea]

This man deserves more subscribers……share

[@ChefJeanPierre]

🙏🙏🙏😊

[@michelrail]

So true. The trunk of the broccoli is much better than the ends. I love it raw.

[@steves7716]

Beef and Broccoli is a favorite of mine. Definitely gonna try this one!

[@davedavenport8176]

This is definitely a favorite and is very easy to prepare. Great presentation Chief

[@sandyg8794]

Hi Chef Jean-Pierre! I really like your longer videos where you share your tips and techniques. The baking soda tip, and peeling the broccoli stem was awesome! They're very helpful! Please keep doing them this way. Thank you so much for sharing!

[@GordonKenaston]

I really like this format of showing tips & tricks for prep at the beginning. Fantastic!

[@stephengoldberg334]

Found a critic of the chef. James Makinson. NO ONE DARE CRITICIZE CHEF JP. There might be interesting recipes, but Chef gives you everything, including cutting and cleanliness, knife use, cutting veg, etc. And he forgets stuff which makes him real. Very detailed. Every dish I made, and now more than 100, 99%, turns out great. He teaches you to think because there is some basics to everything like clarified butter, oils, salts, and so much more. He wants you to think. Now I can think and apply across recipes and be creative. Thnk for yourself. Watch the video twice. Learn where the garlic is. Where his paring knife is. ANd his whisk. We love you CHEF!

[@ChefJeanPierre]

Thank you ! 🙏🙏🙏❤️👍

[@patriciarobinson5872]

Looks Fabulous! Yes Chef I agree the stems of the broccoli are delicious. You can even spiralize the the broccoli stems for other dishes. I will make this dish soon . Love that you include many different cuisines. You are a Master!!!!!

[@misterheadache]

This evening I made this for dinner for my family, and we all loved it! I was not able to find a umami sauce at my grocery store, but the results were still very savory and full of flavor. The tip about blanching the veggies makes perfect sense - I always had trouble cooking broccoli in a wok. Thanks, chef, for another great recipe!!!

[@funkytown5858]

Chef you have done it again! Beef and broccoli yummy.

[@solanaceae2069]

Two of my favorite foods together. This is a win!

[@terrymadrara2703]

Looks Fantastic! I can't wait to try it. You should not worry about making longer videos. I like it when you go into detail, we learn more. I think you are a wonderful Chef and a wonder teacher. Thank you for all you do for us.

[@Bradley_1997]

I'm saving this for bulking season meal preps! Merci Papa Jean-Pierre ❤

[@ChefJeanPierre]

😁😁

[@y2ksw1]

Chinese chemistry. Thanks for the very valuable information!

[@jaxiebeat9802]

Thank you Chef! Tonight, I used your method for adding flour with a strainer to a soup to thicken it, only I did it with a roux. You saved me so much time and kept me from getting a sore shoulder and wrist because when I make my thick, creamy chicken soup, it takes forever to add the roux and sometimes it clumps if I add too much at a time. It takes me forever to stir in the roux because I make a stock pot full so I can get three meals out of it.

[@m.sue1804]

Thumbs up ALWAYS!!

[@ESO529]

Dear Chef Jean-Pierre - you're awesome 😍, plain and simple. I usually make beef stroganoff from the head of the beef fillet or a "Sauerbraten" (I get the fillet whole and then portion it) but this time I'll definitely make your recipe! Luckily I was shopping 2 days ago 😄. As for the broccoli stems - I use them too but peel and cook them and then make a broccoli cream soup out of it. Delicious too. Thanks for another great and easy recipe and ... très gros bisous 🥰🥰, Eleonora Edit: I have a Julienne-cutter but now I need to look for a "channel" knife - great device for décoration for sure 👍

[@hassebarrefors1612]

So, now I have the weekend full of cooking ❤️❤️🫕🥩🍲🍜🍾🥗 Love this!

[@alexkwasnytzkyj7991]

Best chef ever forget about it if you don’t have it ❤

[@johndeschain2156]

Love the long, in depth videos, keep them coming!

[@pdyt2009]

I like the way that blanching also makes the broccoli and carrots look brighter, more colorful.

[@marianorobins5162]

THANK YOU CHEF😁😁😁👌🏾 I just came on KZbin for a beef broccoli recipe and here you are serving me up one…. Thank you thank you thank you

[@pabloley3719]

Thanks you are a great professor👍🏼👍🏼👍🏼